Miso Soup Recipe

I'll admit, although this Miso soup recipe is a great health food, it is not my personal favorite thing to eat. Oh well, maybe it's just an exotic taste that I have not acquired yet.

For some reason, I was under the impression that "Miso" was a specific ingredient that went into Miso soup. However, in my research I discovered that the term can be made with a wide variety of ingredients. The "core" ingredients, however are rice, barley and soybeans, fermented with salt and a type of yeast.

Miso fans will rave about it's cancer-fighting properties, and other benefits as a "miracle food". I however, as the no nonsense guy that you have come to love, will make no such claim. On to the recipe...

Ingredients

2 1/4 cups water
2 ounces firm tofu, cut in 1/4 inch cubes
3 tablespoons miso paste (should be in the 'international foods' section of any major supermarket)
1/2 cup spinach, chopped
1 scallion, sliced thinly

Preparation

1. Boil water in medium-sized saucepan. Remove about 1/2 cup of boiled water, pour into small bowl and set aside.

2. Add tofu cubes to saucepan, reduce to medium heat. Cover saucepan and cook for about three minutes. Add spinach and cook for another 2 minutes. Remove saucepan from heat.

3. Add miso paste into bowl set aside in step 1. Stir well. Once paste is completely dissolved, pour this entire mixture in with the rest of the soup.

Serves about 3

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